SUSIE Q:
Good Morning.I can provide 1 recipe at a time, because I only type with 1 finger & it takes a long time for me & it tires me out. I will try to get the other 2 by tomorrow morning. I hope you have baker's knowledge & skills because I will write in baker's code.

FLOURLESS CHOCOLATE CAKE

8 tbsp (1 stick) softened butter
3/4 cup sugar
7 large eggs, SEPARATED
8, oz semi-sweet chocolate, melted & cooled
Pinch of salt.
1/4 cup seedless raspberry preserves
1 cup heavy whipping cream
3 tbsp sugar

One 9 inch springform pan, buttered and bottom lined with parchment paper or wax paper.

PREHEAT OVEN TO 350 DEGREES. Set rack to middle level.

Cream butter and sugar together; about 4 minutes.

Add YOLKS one at a time; beat for 45 seconds when each is added.

Beat egg whites with salt till soft peaks form. Mix 1/3rd into batter gently, using rubber spatula, then gently fold in remaining whites.

Pour batter into prepared pan and smooth-out top to make level do not bang pan on counter or the whites will deflate.

Bake for approx. 40 minutes. Cool cake for 5 minutes then invert pan and remove cake.

Place preserves in small pan, stir over low heat to melt. Pour preserves on to center of cake and spread across top. Allow to cool to room temperature.

Shortly before serving, whip the cream with the sugar, until soft peaks form. Spread over top of cake, covering preserves.

Cut into 10-12 wedges. Serve with berries on the side of dish. (optional)

To store, double wrap in plastic wrap. Can be frozen for 2-3 months.

Susie, I will try to post at least one more later in the day.
Have a nice day young lady. I am tired now.
~Chef Dunask.